Hi Everyone, welcome to Djalali Cooks! As the second week of March comes to a close, it felt appropriate to fix up a soup with bright greens and white beans. A soup that feels kinda springy, and since it’s a hot brothy soup, still kinda wintry. A foot in each season, if you will. I have adapted this recipe to be a stove top quickie, instead of a long slow cooker recipe, as it’s featured in an old issue of Southern Living. So, let’s make a bright and flavorful Spring Soup with Greens and Beans!
Greens and More Greens!
This soup has bright green snap peas, light green celery and slivers of leek, sweet peas and dark leafy baby spinach swimming in a rich vegetable broth. The white beans add a little velvety creaminess with every bite. Top it with a little grated parmesan, fresh tarragon and some sliced scallions. So many flavors and textures make this soup satisfying with a freshness!
To prep the leek, I like to trim the root end off and trim the ends of the dark green parts, then slice it in half lengthwise and give it a good wash. Leeks tend to get dirt and grit deep down into the leaves, so slicing it in half first, gives me better access to the inside parts, so I can thoroughly wash away the grit.
To consolidate space, I like to put the green ingredients that go in the soup at the same time in the same bowls. I have the halved snap peas, the (mostly defrosted) sweet peas and spinach in one bowl; the celery and scallions is their own bowl and the leek slices by themselves.
Building the Soup
Get the broth heating on medium heat and add the leek slices. Then add the celery, scallions, garlic slices, salt, pepper and red pepper flakes. Bring this to a boil and then reduce heat and let simmer until the veggies are tender, about 15 minutes.
Now, add the white beans, peas, snap peas and spinach. Stir it well to combine and submerge the spinach. Give it another good pinch of Kosher salt and a few cranks of fresh cracked black pepper. Taste it and add more seasoning if needed.
Bring it back up to a simmer and cook for about 5-10 minutes, depending on how well-done you like the snap peas. I like it when they have some crunch left in them, and I want them to keep their bright green color. But if you like them a bit softer, let it simmer for 20 minutes.
To serve, ladle the soup into a bowl and top with chopped fresh tarragon or dill, sliced scallions, a sprinkling of grated parmesan and a drizzle of olive oil. I broiled a couple slices of sourdough with garlic butter, parmesan, oregano and pepper to go along side.
As I mentioned at the top, this soup is really flavorful and the fresh tarragon (or dill, if you go that route) adds such a nice bright herbal note. This soup feels like a warm spring hug; perfect for these days when the daffodils and crocus are blooming but the air still has that winter chill.
Thank you, everyone for spending some of your Saturday with me! I don’t know about y’all, but I have got spring fever! I can’t even look outside without wanting to get started on all my garden chores. The rain and chilly temps have kept me inside this week, but man, oh man! I can’t wait for spring! This Spring Soup with Greens and Beans certainly helped. Give me a follow on Pinterest, where pinning and sharing recipes is a cinch! Take care and be well, xo Kelly
Items Used in Today’s Recipe
Spring Soup with Greens and Beans
Leek and garlic, crunchy snap peas, velvety soft white beans, and fresh tarragon, this soup is savory and vibrant. It's like a warm spring hug!
- 8 cups Vegetable Broth
- 5 Scallions, thinly sliced (about 1/2 cup)
- 4 Garlic Cloves, thinly sliced (about 1.5 tbsp. sliced)
- 1 Large Leek, thinly sliced (about 1.5 cups thinly sliced)
- 3 Celery Ribs, cut diagonally in thin slices (about 1 cup sliced)
- 2.5 tsp. Kosher Salt + more to taste
- 1.2 tsp. Black Pepper + more to taste
- 1/4 tsp. Red Pepper Flakes
- 1 15.5-oz. can Cannellini Beans, drained and rinsed
- 8 oz. Sugar Snap Peas, trimmed and diagonally cut in half lengthwise (about 1.5 cups sliced)
- 2 cups packed Fresh Baby Spinach
- 1 cup Frozen Sweet Peas, thawed
- Fresh Tarragon, chopped (or dill, if you prefer)
- Sprinkle of grated Parmesan Cheese
- Drizzle of Olive Oil
Stir together broth, scallions, garlic, leek, celery, salt, black pepper, and crushed red pepper in a stock pot or dutch oven.
Bring to a boil and reduce the heat to simmer for 15-20 minutes, until vegetables are tender.
Add the beans and snap peas, spinach and sweet peas. Stir to combine and submerge the spinach. Taste the soup and add more Kosher Salt and/or cracked black pepper to taste. Bring to a simmer and cook for 5-10 minutes. (For more well done snap peas, simmer for 15-20 minutes.)
Ladle portions into a bowl, top with fresh tarragon and a sprinkling of parmesan cheese.
Eleanor FrancesMarch 4, 2021 at 8:15 pm
I am planning to make this, but I am not well versed on how to use leeks……cutting , cleaning, what parts not to use.
Kelly DjalaliMarch 4, 2021 at 9:02 pm
Hi Eleanor, not a problem. Get a large leek and cut off the white root end, about 1/4 inch. then cut off the top 1/4-1/2 inch end of the dark green leafy part. Slice the whole thing lengthwise down the center and wash all the grit out of the green leafy parts and down into the white part. Then just lay them together (like I showed in the pictures at the top of the post) and slice them thinly. They will look like half-moon shaped pieces/strips. You can use the white and green parts. Hope that helps! xo Kelly
Eleanor FrancesMarch 7, 2021 at 1:32 pm
Thank you for your directions. I made the soup and it is definitely a keeper. I love it and it is so healthy. Now I am looking forward to making the chicken pot pie
Kelly DjalaliMarch 7, 2021 at 6:24 pm
Thanks so much Eleanor! I am so happy you enjoyed the soup! It’s so great for spring. xo Kelly
TerryMarch 15, 2021 at 9:00 pm
This soup was delicious we both really enjoyed it we will make it again. ♥️Mom
Kelly DjalaliMarch 16, 2021 at 10:10 am
Great, Mom! I am really happy you both enjoyed it! xo Kelly
MariMarch 12, 2022 at 9:19 am
How did I miss this the first time around?! It looks so good and I only need to grab a few things at the store. This will ve perfect on a day like today. Weather reports had been for half an inch of snow, which they called a minor inconvenience. Half an inch is negligible and hardly worth a mention. They have now upgraded it to six inches. Where was this at Christmas when I wanted it? My son is gloomily predicting that we will be snowed in for three days. We live in the country so that’s a possibility, but there s also a major highway at the top of our driveway, and the road crews are pretty good in our area, so I don’t think it’s likely. With this lovely. Hearty soup, we could thumb our nose at any kind of weather. Happy Saturday to my Djalalis and Terry, and the blog sisters. The snow is really coming down and I am making soup! ❄️?⛄️
Kelly DjalaliMarch 12, 2022 at 10:23 am
Good morning, Mari. We are all happy we didn’t put our plants outside yet as today’s temps in Athens are sticking in the 30s, dropping to the 20s tonight. Hopefully this is the last cold blast! Stay cozy today, enjoy that soup! xo Kelly
Sally+BurkeMarch 12, 2022 at 11:46 pm
Hi Kelly, this soup looks very healthy and seeing I have started my hopeful endeavour to lose some of the 2021 plus holiday kilos I think this would suit me fine. It is sort of like a vegetable stew without the added thickening and I know it will taste delicious.
Happy cooking ??
Kelly DjalaliMarch 13, 2022 at 7:53 am
Hi Sally, It’s a bit like a green minestrone without any pasta. I think you will enjoy this recipe! Let me know how it turns out for you. xo Kelly